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Last week my father brought fresh figs he had received from a colleague. I thought it would be a good idea if I made something nice with them, as his colleagues would like that too. Of course you can do anything with figs, but in the end I thought a cake with fresh figs would be the best. And a nice size too. It seems like all cakes are disappearing one by one lately; colleagues want to taste it, friends, family. So this Gluten Free Cake with Figs without refined sugar is nice and big and therefore ideal for birthdays or when you have visitors.

Recipe

Gluten-free cake with figs

This gluten-free cake with figs without refined sugar is nice and big and therefore ideal for birthdays or when you have visitors. Be sure to try it out because it is a guaranteed success!

Course	In between
Kitchen	Dutch
Servings	approximately 12 pieces

Preparation time

Preparation time	35 min
Total	55 min

Ingredients

220 grams of almond flour
60 grams of self-rising baking flour (gluten-free)
120 grams of coconut blossom sugar, ground in food processor
180 grams of coconut oil
4 eggs
2 1/2 teaspoons of tartar baking powder
1 tablespoon vanilla extract
pinch of salt
juice of half a lemon
grater of a whole lemon
6 fresh figs in the dough
2 fresh figs for decoration

Gluten-free cake with figs

Preheat the oven to 175 degrees
Melt the coconut oil in a (stainless steel) bowl.
Put the dry ingredients in a large mixing bowl: almond flour, flour, tartar baking powder and salt.
Add the ground coconut blossom sugar to the coconut oil and mix well. Then add this mixture to the dry ingredients.
In a separate bowl, the eggs beat and carefully scoop it through the other mixture. Then add the vanilla extract and juice of half a lemon and grate a whole lemon.
Now pour the mixture into the spring form greased with oil or covered with baking paper. Now put the cake in the oven for 10 minutes.
Cut the figs into quarters and remove the cake from the oven. Carefully press the segments in the dough and put the cake back in the oven.
Bake for about 30-35 minutes until the cake is nicely golden brown. Let the cake cool out of the oven well and then garnish with the other figs.
You can still pour a "drizzle" over the cake. To do this, mix a few tablespoons of honey with the juice of half a lemon. Taste for a moment and adjust to taste. Enjoy the cake!

In my head, the fig parts would be beautifully visible on the top of the cake, but they drop down during baking. You can try to put the cake in the oven first and put the figs on top after about 10 minutes. I don't know if this works and I have to try it out myself, but it could be an option.

I used almond flour, but if you now have a nut allergy, you can also replace the almond flour with spelled flour. Spelled flour is not gluten -free, so if you have a gluten allergy it is best to keep this recipe.

Mixing bowls

Hand mixer

Gluten-free cake with figs

Preparation time

Ingredients

Gluten-free cake with figs

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